Recipe and Photo by: Better Homes and Gardens
Turn chicken breasts, pesto and fresh mozzarella into a mouthwatering tart for 6 in less than 45 minutes. Your secret weapon? A frozen-bread-dough crust.
16-ounce loaf frozen whole wheat or frozen white bread dough, thawed
tablespoon olive oil or cooking oil
pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
onion, sliced and separated into rings
yellow or green pepper, cut into thin strips (1/2 cup)
teaspoon lemon pepper seasoning
plum tomatoes (Italian style), thinly sliced
ounces smoked or regular fresh mozzarella cheese, thinly sliced
1. On a lightly floured surface, roll bread dough into a 10-inch circle. Place in a greased 11-inch tart pan with a removable bottom, pressing to fit into pan. Prick crust with a fork. Brush with beaten egg. Bake in a 400-degree F. oven for 12 to 15 minutes or until brown. Transfer to a wire rack (leave oven on).
2. Meanwhile, in a large skillet heat oil. Stir-fry chicken, onion, sweet pepper, and lemon-pepper seasoning over medium-high heat for 4 to 5 minutes or until chicken is no longer pink and vegetables are crisp-tender. Spread pesto atop the crust. Top with chicken mixture, tomato, and fresh mozzarella.
3. Bake in a 400-degree F. oven for 10 to 15 minutes or until heated through and cheese is melted. Remove from pan; place on a serving platter. Cut into wedges. Makes 6 servings.
nutritional info per serving
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